BURSTING WITH BERRIES
Colourful, fruit-filled desserts that pack a flavourful punch
RASPBERRY & COCONUT CREAM PUDDING POTS
MAKES 4 SERVINGS HANDS-ON TIME 20 MINUTES TOTAL TIME 40 MINUTES
1½ cups fresh raspberries, divided 2 large eggs
⅓ cup granulated sugar grated zest and juice of 1 lime
1 cup unsweetened coconut milk 2 tbsp ground almonds
2 tbsp cornstarch
1½ tbsp melted unsalted butter 4 sprigs fresh mint
Preheat oven to 350°F. Grease four 1-cup ramekins; spoon ¼ cup raspberries into each ramekin. In large bowl, using electric mixer, beat eggs and sugar until blended. Beat in lime zest and juice, coconut milk, almonds, cornstarch and melted butter. Spoon into ramekins; place on baking sheet.
Bake in oven until pudding is set, 20 to 25 minutes. Let cool. (Make-ahead: Can be covered and refrigerated for up to 2 days; bring to room temperature before serving). Sprinkle remaining raspberries over top. Garnish each serving with sprig of fresh mint.
PER SERVING about 335 cal, 6 g pro, 23 g total fat (16 g sat. fat), 31 g carb (5 g dietary fibre), 105 mg chol, 85 mg sodium.
STRAWBERRY ROLL-UPS
MAKES 15 ROLL-UPS HANDS-ON TIME 30 MINUTES TOTAL TIME 3½ HOURS
1 lb fresh strawberries , hulled ¾ cup granulated sugar 2 tbsp lemon juice In food processor, purée strawberries, sugar and lemon juice until smooth; add to saucepan. Bring mixture to boil, stirring constantly. Cook, stirring constantly, until purée is reduced to 1¼ cups, about 25 minutes.
Meanwhile, preheat oven to 200°F. Line 15- x 10-inch baking sheet with parchment paper; grease parchment. Spread purée in very thin, even layer to edges of parchment, covering entire surface of baking sheet.
Bake until purée is dry but still sticky to the touch (test using back of spoon), about 2¾ hours. Let cool on rack.
Starting at one long side, roll up parchment paper with baked purée inside. Using scissors, cut roll into 1-inch wide pieces. (Make-ahead: Can be stored in airtight container at room temperature for up to 2 weeks.)
PER ROLL-UP about 49 cal, trace g pro, trace total fat (0 g sat. fat), 12 g carb (1 g dietary fibre), 1 mg chol, 0 mg sodium.
QUINOA & BERRY CRISP
MAKES 10 SERVINGS HANDS-ON TIME 10 MINUTES TOTAL TIME 1½ HOURS
½ cup quinoa, rinsed 4 cups mixed fresh berries 2 tbsp granulated sugar 2 tbsp orange juice 1 tbsp cornstarch ½ cup pecans, chopped ⅓ cup brown sugar 2 tbsp melted salted butter In saucepan, bring quinoa and 1 cup of water to boil. Reduce heat; cover and simmer until water is absorbed and quinoa is translucent, 12 to 15 minutes. Let cool.
Meanwhile, in 8-inch square baking dish, mix together berries, granulated sugar, orange juice and cornstarch.
Set aside.
Preheat oven to 350°F. In bowl, combine cooled quinoa, pecans, brown sugar and butter; sprinkle evenly over berry mixture. Bake until golden and bubbly, 35 to 40 minutes. Let cool for 15 minutes before serving. (Make-ahead: Can be cooled completely, covered and refrigerated for up to 2 days. Reheat before serving.)
PER SERVING about 270 cal, 4 g pro, 11 g total fat (3 g sat. fat), 42 g carb (4 g dietary fibre), 10 mg chol, 35 mg sodium.
STRAWBERRY & GREEK YOGURT TART
MAKES 10 SERVINGS HANDS-ON TIME 25 MINUTES TOTAL TIME 4½ HOURS
5 cups cornflakes ⅓ cup melted unsalted butter 3 tbsp packed brown sugar
1 7 g pkg plain unflavoured gelatin 1¼ cups plain Greek yogurt
½ cup 2% milk 7 tbsp liquid honey, divided 1 tsp vanilla 1 cup sliced fresh strawberries Preheat oven to 375°F. In bowl, crush cornflakes to make 1½ cups; mix in butter and brown sugar until well combined. Spread evenly into bottom and up sides of 14- x 4-inch tart pan with removable bottom. Bake until crust is golden brown, about 10 minutes. Transfer to rack; let cool.
Meanwhile, in glass measuring cup, sprinkle gelatin over ¼ cup water; let stand for 5 minutes. Microwave, stirring twice, until gelatin is dissolved, about 20 seconds. In large bowl, whisk together yogurt, milk, 4 tbsp honey, and vanilla. Whisk in gelatin mixture. Pour yogurt filling into cooled crust. Refrigerate for at least 4 hours or up to 8 hours.
Remove tart from mould, reserving any small bits of crust that break away. Arrange strawberry slices on tart and sprinkle with reserved bits of crust. In microwave, heat remaining honey for 15 seconds; drizzle over tart.
PER SERVING about 195 cal, 5 g pro, 6 g total fat (4 g sat. fat), 31 g carb (1 g dietary fibre), 18 mg chol, 170 mg sodium.
DUTCH BABY WITH CUSTARD & BERRIES
MAKES 4 SERVINGS HANDS-ON TIME 30 MINUTES TOTAL TIME 1 HOUR
1½ cups homogenized milk 1 tsp vanilla 2 egg yolks, at room temperature ½ cup granulated sugar 2 tbsp all-purpose flour pinch salt 2 tbsp unsalted butter, cubed 1½ cups mixed fresh blueberries and blackberries
Dutch Baby
3 eggs, at room temperature ¾ cup homogenized milk, at room temperature ½ cup all-purpose flour ¼ cup granulated sugar ½ tsp vanilla pinch salt 3 tbsp clarified butter or vegetable oil 1 tbsp lemon juice In saucepan, heat milk and vanilla over medium-high heat until bubbles form around edge. Remove from heat; set aside. Meanwhile, in large bowl, whisk together egg yolks, sugar, flour and salt. Gradually whisk in hot milk mixture. Transfer to saucepan; return to stovetop and simmer over medium heat, stirring constantly, about 3 minutes.
Remove pan from heat; whisk in butter, a few cubes at time, ensuring that each addition is fully incorporated before adding the next one. Transfer to bowl; cover surface directly with plastic wrap; let cool at room temperature. (Make-ahead: Can be refrigerated for up to 4 days). Dutch Baby Preheat oven to 425°F. In bowl, whisk together eggs, milk, flour, sugar, vanilla and salt. Heat 10-inch cast iron skillet over high heat; add clarified butter, heating until pan is very hot. Pour in batter; cook just until edge starts to crisp up, about 1 minute.
Transfer skillet to oven; bake until pancake is golden and puffed up, about 20 minutes. Remove pan from oven; brush pancake with lemon juice. Spread ½ cup custard over pancake and top with berries. Serve immediately with remaining custard.
PER SERVING about 635 cal, 13 g pro, 25 g total fat (9 g sat. fat), 89 g carb (3 g dietary fibre), 256 mg chol, 250 mg sodium.
FROZEN BLUEBERRY CHEESECAKE
MAKES 16 SERVINGS HANDS-ON TIME 20 MINUTES TOTAL TIME 7½ HOURS
2 cups blueberries ½ cup granulated sugar 1 tbsp cornstarch
2 large strips lemon zest 1½ tbsp lemon juice
Crust
2 cups graham cracker crumbs ⅓ cup melted unsalted butter ¼ cup granulated sugar
Filling
1 250 g pkg plain cream cheese, softened
1 300 ml can sweetened condensed milk 2 cups sour cream 1 tsp vanilla In small saucepan, mix together blueberries, sugar, cornstarch, lemon zest and juice; bring to boil. Reduce heat to medium; simmer, stirring occasionally, until mixture is thickened, about 10 minutes. Remove from heat; let cool completely. Remove lemon zest.
Crust Meanwhile, in bowl, mix together graham cracker crumbs, butter and sugar until well combined. Spread evenly in bottom of parchment paperlined 9-inch square pan. Freeze until firm, about 30 minutes.
Filling In medium bowl, using electric mixer, beat cream cheese with condensed milk until smooth. Mix in sour cream and vanilla; spread over crust. Using large spoon, drop mounds of blueberry purée on top of filling. Draw tip of knife through filling to create marbled effect. Cover and freeze until firm, about 6 hours. To serve, move to fridge for 30 minutes. (Make-ahead: Can be wrapped and frozen for up to 2 days.)
PER SERVING about 310 cal, 4 g pro, 18 g total fat (8 g sat. fat), 35 g carb (1 g dietary fibre), 50 mg chol, 180 mg sodium.